Jamaican Escovitch - Fish Served W/Spicy Marinade and Vegetables |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Escovitch is the Jamaican version of the Spanish Escabéche (searing of meat or fish and adding to a vinegar salad, served cold or at room temperature). The fish is cooked and then a spicy marinade is added. I’ve used red snapper but you could use any other firm fish such as rainbow trout. Ingredients:
4 red snapper fillets (or 2 whole red snapper) |
1/4 cup vegetable oil |
coarse salt and freshly cracked black pepper |
2 leeks, sliced (white and light green only) |
2 carrots, julienned |
4 sprigs thyme, fresh |
1 scotch bonnet pepper, minced |
1 pinch ground allspice |
2 tablespoons white vinegar |
1 lime, cut in wedges |
Directions:
1. Rinse the snapper and pat dry with paper towels. With a sharp paring knife, score the fish 3 times on skin side. Season the fish with salt and pepper.
2. Heat 2 tablespoons of the oil in a large non-stick sauté pan on medium-high heat. Sear fish (in batches if necessary), skin side up until fish is browned. Turn and sear for 1 minute on skin side. Place on a platter.
3. Add remaining 2 tablespoons of oil to pan. Sauté leeks, carrots, thyme, scotch bonnet and allspice until leeks are soft, about 5 minutes.
4. Add vinegar to pan and cook until evaporated. Season with salt and pepper.
5. Pour vegetables over fish.
6. Serve with lime wedges to squeeze over.
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